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Thai Jasmine Rice

rice, thai

3 cup Thai jasmine rice
1 cold water

Jasmine rice is one of the best known of the aromatic rices. The Thai version tastes best. It is one of our favourite daily rices. The uncooked grains are long and translucent. When cooked, the grains are distinct but softer than basmati and most American long grain rices and they are slightly clingy. Jasmine rice should be thoroughly washed in cold water but needs no preliminary soaking. It is most often cooked the absorption way, with just enough water to cook the rice, and without salt or oil. It has an aromatic flavour; as it cooks, the house fills with its scent and the promise of good food to come. To wash rice, place in a pot, add cold water and swirl around several fumes with your hand. Drain and repeat twice or until water runs clear. Add cold cooking water, covering the rice by a depth of about 3/4 inch, most easily measured by placing the tip of your ,index finger on the surface of the rice and ensuring that the water surface is barely at the first joint. Bring to a full boil, uncovered, and let boil 15 to 30 seconds. Cover, lower heat to the lowest setting possible and cook, without lifting the lid, for 15 to 20 minutes. Remove from heat and let stand, covered, another a minutes. Grains of rice should be firmly standing up on the top layer. Gently turn rice with a rice paddle or a wooden spoon, then replace lid to keep warm. Best served within I hour of cooking.

Contributor: President's Choice Magazine - October, 1998

Yield: 4 to 6 servings

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